200 g of boiled rice (about 1 cup)
150 ml of cream (about 2/3 cup)
100 g of hard cheese (about 3.5 oz)
2 eggs
Flour, breadcrumbs, salt, and spices to taste
Heat the cream and mix it with grated hard cheese, stirring constantly until it forms a smooth mixture (the cheese should completely melt).
Add the rice, salt, and spices, and mix thoroughly.
Transfer the rice mixture into a mold, pressing it down firmly, and place it in the refrigerator to cool.
Once cooled, cut it into pieces of any shape.
Alternatively, you can wrap the still-warm rice in plastic wrap (forming “logs”), and then cut it into pieces once it cools.
You can also simply cool the rice slightly and form it into balls.
Roll each rice ball or piece in flour, then dip it in beaten egg, and finally coat it in breadcrumbs.
Fry the balls in heated oil until golden brown on all sides.
Serve garnished with sprigs of common sorrel.
If desired, you can substitute the cream with milk.
If the rice was cooked with spices and salt, do not add more when making the balls.
Keep in mind that the cheese is salty, so be careful not to add too much salt.
This dish can serve as a side or, when paired with your favorite sauce, as a standalone meal.